Twice Cooked Duck Stir Fry with Black Bean Sauce

Reproduce a Cantonese classic at home with this easy-to-follow recipe. In this version we pan fry the duck breast first before starting our stir fry. Serve with steamed rice.

Serves: 2
20 minutes
30 minutes


  • 2 Gressingham duck breasts
  • 2 tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • 1 large red or yellow pepper, cored, halved and sliced
  • 2 cloves of garlic, peeled and finely chopped
  • Thumb-sized piece of root ginger, peeled and finely sliced
  • 2 tsp fermented black beans (or 25ml shop-bought black bean sauce)
  • 1 tbsp light soy
  • Handful of baby spinach
  • 1 chilli, finely sliced (optional)
  • 1 tsp blended sesame oil
  • 2 spring onions, finely sliced


  1. Dry the duck breast well with kitchen paper. Lightly score the skin with a sharp knife six to eight times along the duck breast. Lightly season both sides .
  2. Lay the duck breasts skin side down in a cold frying pan with no oil on a low to medium heat. Cook for 8 to 10 minutes until the skin is crisp and golden. Carefully pour off any excess fat into a bowl, then turn the duck breasts over to seal the meat and cook for a further 2 minutes. Take the pan off the heat and leave the duck to rest.
  3. Heat the oil in a wok or large frying pan until hot. Put the onion and pepper into the wok and stir fry for 2 minutes. Add the garlic and ginger then cook for a further 1 minute, adding a touch of water if anything is sticking.
  4. Add the black beans (or ready-made sauce if using) and soy sauce, stir fry for 2 minutes, then turn the heat down low.
  5. Carve the rested duck into thin slices, pour any juices into the wok, turn the heat back up and add the duck, spinach, chilli (if using) and sesame oil to the wok. Stir fry for 2 minutes, again adding a little water if required. Taste to check the seasoning, divide the stir fry between two plates and garnish with the spring onions to serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.